oakley 26 Planning for Thanksgiving

26 Planning for Thanksgiving

I have a couple of ideas for sides that would make most vegetarians happy to have them as mains a stuffed and baked polenta with kale (yum) and a leek mushroom bread pudding from The Barefoot Contessa.

STUFFED AND BAKED POLENTA This polenta, from the terrific new cookbook Herbivoracious (The Harvard Common Press, 2012), is filled with a mixture of sauted mushrooms and kale in a bchamel sauce enhanced with tarragon and cheese.

Grease a 9 by 13 inch baking pan with 1 tablespoon of the olive oil and heat the remaining oil oakley in a large frying pan over medium high heat. Add the onion and garlic and saut until the onion is translucent, about 2 minutes. Add the salt, hot red pepper flakes and mushrooms and cook, stirring occasionally until the mushrooms are browned and most of their liquid has cooked out: the bottom of the pan will seem dry.

Add the kale and cook, stirring occasionally, until it is wilted and tender, about 10 minutes. Add the lemon zest. Taste and adjust the seasoning.

Spread half the polenta in the bottom of the baking dish. If the polenta has cooled and solidified somewhat, you may have to pat it into place. Top with the mushroom mixture, then the bchamel, and finally the remaining polenta. Scatter the grated cheeses on top. Bake in a preheated 425 degree F oven until hot all the way through and golden brown on top, about 30 minutes. Whisk in the flour and cook, stirring, for about 2 minutes, keeping the heat low enough to prevent the flour from browning. Add the milk in a thin stream, whisking continuously. It will sputter at first. The most critical part of this process is at the beginning: you must break up any lumps that form before adding a lot of liquid, or it will be difficult to eliminate them. After all the milk has been incorporated, raise the heat to medium and bring to a very slight simmer. Add a generous 1/2 teaspoon of salt and the tarragon. Continue to cook until the sauce easily coats the back of oakley a spoon, about 5 minutes more. Taste and adjust the seasoning, then remove from oakley heat and use immediately, or refrigerate for up to 1 day. If refrigerated, whisk and reheat gently: you might need to add a bit more milk.

MUSHROOM AND LEEK BREAD PUDDING

Serves 8

oakley The recipe for this savoury bread pudding, found in the latest offering from Ina Garten, The Barefoot Contessa Foolproof (Clarkson Potter Publishers, 2012) is intended as part of a Thanksgiving meal. But I think the dish goes just as well with a chicken, roasted simply in the time honoured fashion of Marcella Hazan with a lemon or two in the cavity.

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